Try this Tangy and Delicious Beet Green Sauerkraut

Did you know that beet leaves are edible? A lot of people don’t! Instead of tossing them in the compost, try making these delicious fermented beet greens, similar to cabbage sauerkraut!

Go here for more ways to use (not waste!) beet greens.

beet green kraut in a glass jar from above

Most everyone is familiar with sauerkraut made from cabbage, and I’ve combined cabbage and beets to make a red sauerkraut

Here’s another fun and delicious ferment to try: beet green sauerkraut! 

It’s a great way to use the leaves that many people simply toss to the compost.

beet stalks and beet leaves

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How to make beet green sauerkraut

You’ll need a pound and a half of beet greens. You have invested in a kitchen scale, right? It’s really the most accurate way to determine how much produce to use when fermenting.

Start by chopping the beet leaves. I separated the leaves from the stalks and chopped the stalks much like you’d slice celery for a soup. 

To prepare the beet leaves, I rolled several together and sliced them into ribbons, then made a couple of perpendicular cuts across the ribbons.

rolled up beet leaves sliced into ribbons

There’s really not a right way to chop the beet leaves; just make sure they’re a size that makes sense for forking into your mouth! 

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Combine the beet greens in a large bowl with the salt. I used sea salt; don’t use  iodized salt or one that’s been treated with an anti-clumping agent. 

Coriander seed is totally optional, but adding it gives this beet green sauerkraut a nice flavor. 

chopped beet greens and stalks in a bowl

Use your hands to thoroughly mix the salt and greens, then begin squeezing and pressing the leaves and stalks to release moisture. Do this until the greens seem quite limp.  

Transfer the mixture to a quart-sized jar, pressing it down to remove any air pockets. 

beet green kraut in a glass jar

As you press, liquid will be visible and eventually there will be enough liquid to cover the solids. This is what you want — none of the solids should be exposed to air.  

Place a weight on top of the mixture to prevent the solids from floating and allow to sit at room temperature for 1-2 weeks. This will depend a bit on the temperature in your kitchen. 

As the mixture ferments, it may bubble and overflow, so it’s a good idea to set it in a dish to catch liquid. 

As you can see, the color of the fermented product becomes a darker green. It also becomes tangy and flavorful and full of probiotics. 

If you’re new to fermenting foods at home, this guide to fermentation will answer all of your questions!

beet green sauerkraut in a jar with a fork


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beet green kraut in a glass jar

Beet Green Sauerkraut

Yield: 1 quart
Prep Time: 25 minutes
Fermentation Time: 7 days
Total Time: 7 days 25 minutes

This delicious fermented recipe transforms beet greens into a tangy and delicious sauerkraut. It's perfect for adding flavor to any meal!


  • 1-1/2 pounds beet greens, stalk and leaves
  • 2 teaspoons sea salt
  • 1 tablespoon coriander seeds, crushed (optional)


  1. Prepare beet greens by washing and drying. Chop both leaves and stems into small pieces and transfer to a large bowl.
  2. Sprinkle beet greens with salt. Massage thoroughly to release juices.
  3. Add coriander seed.
  4. Pack beet greens into a quart-size jar, pressing firmly to remove any pockets of air. Use your hands or a kraut tamper. There should be enough juice to submerge the solids once the jar is full to within an inch of the jar rim.
  5. Place a weight on the solids to hold them below the level of liquid. Screw on a lid (or use a special fermentation lid).
  6. Set jar out at room temperature. Loosen the jar lid daily to release any built up gasses.
  7. The kraut will be ready within 1-2 weeks. Test it after 7 days to see if it has a tangy enough flavor for you. If not, let it sit longer.
  8. Store in the refrigerator for several months.


It's crucial that the beet leaves remain covered by liquid as it ferments, to avoid mold. Check your ferment daily to make sure all solids are submerged. If any pieces rise above the brine, push them back down and weight them under the brine.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 401mgCarbohydrates: 3gFiber: 2gSugar: 0gProtein: 2g

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. If you want to send Kris a quick message, you can get in touch here.

5 comments… add one
  • CafeDame - Jul 23, 2022 @ 11:12

    Mine is just too dry ! Sticks to my hand moist – I can taste the salt…. I just harvested them this morning …. Not too keen on losing my harvest like this … don’t quite know what to do … add water ? Vinegar ? … I’m burning daylight….

    • AttainableSustainable Aug 9, 2022 @ 3:46

      I’m sorry, it’s hard for me to know what it needs from over here!

  • Carol L May 24, 2021 @ 3:02

    I can never get the glass weights to STAY on top! they ALWAYS just tilt and SINK. Ever have this problem, and how did you solve it?
    I have two sets, large and smaller, but they both sink.

    • Gloria Aug 19, 2022 @ 8:05

      I place a whole leaf or two on top of the veggies before adding the weights.
      I hope this helps.

      • AttainableSustainable Aug 23, 2022 @ 6:50

        Good advice!

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